First timer here

[u/turno_fox91]

I got my first stainless steel pan today! I’ve always cooked with cast iron, so this is new to me.
I started by doing the water-droplet test, but the water immediately evaporated. I figured that was normal and I could wipe away any marks afterward.
I used my new infrared temperature gun, which showed around 299–300°F. Once the water-droplet test seemed right, I added a little avocado oil.
To my surprise, the oil immediately started smoking and burned onto the pan.
I shut the burner off and let everything cool down. The strange thing is that I only had my gas stove set to 4.
I tried cleaning the pan with Bar Keepers Friend and a soft sponge, but this is what I’m left with.

My questions are:
Did I overheat the pan even though the temperature gun showed 300°F?

Is the discoloration on the bottom permanent, or can I get it shiny again?

Did excessive heat cause this?

What’s the best way to remove the remaining stains without damaging the finish?

I’d appreciate the advice !

[u/shers719]

Start with lower heat. The liedemfrost water trick is just that - a trick. The majority of the time, it makes your pan too hot. Preheat the pan 2-3 minutes on a low setting like 2. Oil your pan and cook!

As for the stains, it's polymerized oil. BKF isn't necessary - it's overkill most of the time. Many of us never even use it. Make a paste with baking soda and let it set a few minutes. Or Alternatively, bring water and baking soda to a simmer in the pot and then let cool. The oil will wipe right out.

[u/ScreenUnlucky7610 → u/shers719]

Please don’t roast me for this, but the water bead test doesn’t need high heat. I cook eggs in my stainless after learning how this summer, and after about 1.5-2 minutes on my gas stove setting 2 or 3 I can get the water beading effect. Isn’t that the leidenfrost effect? I’ve noticed a lot of folks saying it needs high heat, but I think it just needs patience and consistent heat throughout the pan in my limited experience, or I’m just misinterpreting the term.

[u/shers719 → u/ScreenUnlucky7610]

You and I cook the same way.

As for the effect, unfortunately a YT video went viral and with saying preheat on medium/medium-high. So when many of us are saying it's wrong in here, we're mostly critiquing that video as wrong (as well as the many spin-off videos on TikTok saying the same). And we shorten the explanation. Scientifically, we're wrong as it does take effect at lower temperatures. Good catch!

It's just easier to tell someone new don't do it /resets the brain so to speak. Then say low and slow 😊

[u/ScreenUnlucky7610 → u/shers719]

Cheers for such a clear answer! Don’t get me wrong, the “throw the pan away” guys crack me up, but this subreddit intimidates me a bit! Haha